Amish Corn Pikelets by Brett Ede

Zingy Haloumi Salad by Brett Ede

Panfried Chicken Breast with Champagne Sauce by Brett Ede

Pickled vegetables by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Pickled vegetables

FRIED CALAMARI by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

FRIED CALAMARI

fetyer backed spinech by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

fetyer backed spinech

TAMIYA WRAPP by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

TAMIYA WRAPP

Hot bricks by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Hot bricks

Coconut Prawns by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Coconut Prawns

Bulgarian Makitzi by Casey Angelova

The makitzi that my mother-in-law makes are from her hometown of Berkovitza. She describes the recipe as very basic, so you can add any filler to the dough. The recipe is very rough as she doesn't really measure anything exactly, so I will use my description and her recipe to make this as clear as possible.

Le Polpettine alla Bolognese by Carmelita

Tiny pork, ricotta and mortadella meatballs. No matter how many of these I make I never have leftovers: these are always are eaten up, every last little one!

Crisp Calamari by Carmelita

Everyone loves a well made Fritto and this one is really delicious. A chickpea flour batter and careful frying make for a perfect Fritto everytime, you must try this! The second of the Useful Links is my comprehensive list of tips for making a really good non-greasy Italian Fritto.